Thin puff pastry layered with bright and fruity jam and topped with buttery streusel, this Prasselkuchen is like an open faced raspberry toaster strudel with streusel on top.
What is Prasselkuchen?
Prasselkuchen can be made a few different ways, but no matter what it always has a layer of puff pastry on the bottom and streusel on top. Jam can go between the puff pastry and streusel before baking or it can be brushed on warm to the freshly baked pastry and streusel. Most often, if the jam is layered between the pastry and the streusel then a glaze will be drizzled over the top once it is baked.
Can I use store bought Puff Pastry?
Yes! I love using store bought puff pastry for this recipe, it makes it a quick and easy dessert that is guaranteed to work! In the ingredients section you can find my recommendations for store bought puff pastry.
Can this be made in advance?
Yes, this kuchen (cake) actually tastes amazing the second day because the jam has had a chance to absorb into the pastry. But I do recommend eating it the first or second day that it is made.
More Streusel Recipes…
Tips for making this Raspberry Streusel Bars
- Once the frozen puff pastry has thawed, work quickly. The colder the butter in the pastry stays, the more it will puff!
- Use any jam you want but don’t add too much, otherwise you will end up with a soggy bottom. The sizes of sheets of puff pastry will vary depending on the brand so the amount of jam listed in the ingredients is an approximation – you just want a thin layer of jam covering the whole surface of the pastry.
- Allow the prasselkuchen to cool fully before cutting into it or serving it. This will help it to set up and the flavors to meld.
Ingredients
- All Purpose Flour: Any all purpose flour should work for the streusel in this recipe! I have not yet tried any other flours with this recipe.
- Butter: Other than the butter that is already in the puff pastry, there is only butter added to the streusel.
- Sugar: There is granulated sugar in the streusel and powdered sugar in the glaze.
- Vanilla Extract: Vanilla adds a little welcome flavor to the streusel in this recipe.
- Puff Pastry: This recipe uses 1 sheet of puff pastry but can easily be scaled up or down. The size/volume of puff pastry sheets will vary from brand to brand. I recommend using your favorite brand or making it from scratch using your favorite recipe. Dufour makes my favorite store bought puff pastry because of its quality but the puff pastry from Pepperidge farms also performs well.
- Jam: Any jam will work for this recipe – I like to use something tart, like raspberry jam, to balance out the sweetness of the streusel, but use your favorite!
- Lemon juice: Lemon juice is the liquid in the glaze of this recipe but you can also replace it with water if you don’t think the lemon will work well with the jam you choose.
- Powdered Sugar: Powdered sugar can be used to make the glaze or you can just dust the top with powdered sugar!
How to make Raspberry Prasselkuchen
Par Bake
- Preheat the oven to 425 F and place a rack in the middle of the oven.
- Defrost one sheet of puff pastry according to the package instructions.
- Briefly roll the pastry out on a lightly floured surface until it is even and semi pliable – not too much.
- Bake the pastry in the preheated oven for 15 minutes until puffed and just lightly browned.
Make the Streusel
- While the pastry is in the oven, make the streusel.
- Combine all streusel ingredients into a medium bowl. Rub the butter into the dry ingredients by hand until there are no dry bits left. Set aside.
Assemble & Bake
- Once just barely golden, take the pastry out of oven and use a spatula or the back of a spoon to smash down the pastry, leaving about 1/2″ border un-smashed on all edges.
- Spread the jam, saving a few tablespoons, out into an even layer over the pastry using a spoon.
- Crumble the streusel over the jam and then spoon the remaining jam over the top of the streusel in teaspoon sized dollops.
Bake & Glaze
- Turn the oven down to 400 F and bake the prasselkuchen again for 20-25 minutes. Rotate it 180 degrees halfway through – and bake until the streusel and bottom of the puff pastry are golden brown.
- Remove from the oven and leave to cool for at least 10 minutes.
- Top with either a dusting of powdered sugar or the lemon glaze explained below.
- In a medium bowl, whisk the powdered sugar and lemon juice together until a thin glaze is formed. Drizzle the glaze over the cooled prasselkuchen.
- Cut into 9 pieces and enjoy!
Raspberry Prasselkuchen
Ingredients
Streusel
- 40 grams granulated sugar
- 40 grams butter softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 60 grams all purpose flour
Kuchen
- 1 sheet puff pastry sizes may vary
- 6 oz raspberry jam
Glaze *Optional
- 150 grams powdered sugar
- 1 tbsp lemon juice more if needed
Instructions
Par Bake
- Preheat the oven to 425 F and place a rack in the middle of the oven.
- Defrost one sheet of puff pastry according to the package instructions.
- Briefly roll the pastry out on a lightly floured surface until it is even and semi pliable – not too much.
- Bake the pastry in the preheated oven for 15 minutes until puffed and just lightly browned.
Make the Streusel
- While the pastry is in the oven, make the streusel.
- In a medium bowl add in the flour, butter, sugar, salt, and vanilla.
- Rub the butter into the flour and sugar with your hands or a fork until there are no more dry bits.
Assemble & Bake
- Once just barely golden, take the pastry out of oven and use a spatula or the back of a spoon to smash down the pastry, leaving about 1/2" border un-smashed on all edges.
- Spread the jam, saving a few tablespoons, out into an even layer over the pastry using a spoon.
- Crumble the streusel over the jam and then spoon the remaining jam over the top of the streusel in teaspoon sized dollops.
- Turn the oven down to 400 F and bake the prasselkuchen again for 20-25 minutes. Rotate it 180 degrees halfway through – and bake until the streusel and bottom of the puff pastry are golden brown.
- Remove from the oven and leave to cool for at least 10 minutes.
Glazing
- Remove from the oven and leave to cool for at least 10 minutes.
- In a medium bowl, whisk the powdered sugar and lemon juice together until you have a smooth glaze.
- Drizzle the glaze over top of the cooled prasselkuchen. Then, cut it into 9 pieces before serving.
Notes
Nutrition
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Made this yesterday, Omgosh! I was so pleased at how easy and quick it was to put together, even though this was my first time using a scale. I will not be afraid to use the scale again.
The hardest part was waiting until it cooled. My husband said it was a definite keeper. So yummy! Thank you so much for sharing
Oh this makes me so happy!!! Thank you so much and I’m so happy that the scale wasn’t as bad as you thought!
Such a great recipe hack! I love using the frozen puff pastry; who has time (or needs) to make their own these days?! Iโve made this multiple times for guests and everyone LOVES it. Itโs quick, itโs easy, itโs beautiful; what more do you need?
Yayyyy! This makes me so happy – thank you so much for your review!
I absolutely love this recipe! So easy to make so delicious and itโs perfect in the morning with coffee or for afternoon tea. This is a must keep recipe ๐ฅฐ
Thank you so so much Raysa!!! I’m so glad you enjoyed this recipe โค๏ธ
Made this recipe for a potluck last week. OMG it was as easy to make as it is delicious!! I used homemade blueberry jam but otherwise followed the recipe exactly. Friends were very impressed and I was happy to tell them all how easy it was to make. I will definitely be keeping some frozen puff pastry on hand to be able to make this recipe on short notice for any future gatherings!
Thank you so much!!! I’m so glad it worked out and everyone liked it!
Really good and easy to make. I only had gluten free puff pastry here(normally I wouldn’t have this around, but, thought I would “use it up” for this recipe). This turned out really well, even with the gluten-free, offbrand
puff pastry. This will be doubly good with the real thing(real puff pastry), like Pepperidge Farms or Trader Joes in season. Thank you! I will try more of your items. Do you happen to have a lemon and raspberry bundt cake recipe?
Oh that’s so wonderful Linda! I’m so glad you liked even with the gluten-free puff pastry. Thank you so much for the review!
Made this recipe too and it was so delicious! Definitely will be making it again! Thank you!
Yay thank you so much Tabitha, I’m so happy to hear that!
This was delicious. Tastes like a big, fancy toaster strudel! I left the glaze on the side for folks to dip or drizzle as they like, but it’s delicious even without the glaze!
Yay!!! Thank you so much Margot, I’m so glad you liked it!
This recipe is way too easy to be this loved! Every person that tried it raved. Thanks so much, will be in steady rotation.
Hi Megan!!! Yay thank you so much!!!
This recipe was so easy and so insanely delicious. I couldnโt stop myself from eating it!
Omg haha that’s how I feel every time I make this one. I’m so glad you loved it!
Wow! This is so easy and delicious. Apricot jam from the pantry was an absolutely lovely substitute for raspberry. My husband is not really a sweets lover, but he definitely loved this recipe.
Hi Kathy! Thank you so much – apricot jam sounds like the perfect substitute!!! So glad you all enjoyed it.
So so easy and delicious. It looks super nice and impressive but was really low effort ๐
Thank you so much Sophie!